Autumn Soup
|
| 1 1/2 lbs | Ground sirloin |
| 1/2 lbs | Chopped Italian Sausage with casing removed (optional) |
| 1 cup | Chopped onion |
| 4 cups | Water or Chicken Stock or Vegtable Stock |
| 1 cup | Cut-up carrots |
| 1 cup | Diced celery |
| 1 cup | Cubed pared potatoes (can use 14oz canned potatoes) |
| 1 can | Corn (14 oz) |
| 2 tsp | salt |
| 1 TBS | Worcestershire sauce |
| 1/4 tsp | pepper |
| 1 | Bay leaf |
| 1/4 tsp | basil |
| 4 cans | Stewed tomatoes (16 oz) |
| In large saucepan, cook and stir meat until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. |
|
|
|
|
|
|
|
|